Honey Ginger Lager Beer Recipe

Category Lager
Recipe Type All Grain

Fermentables
 8.75 lbs German 2-row Pils malt
.5 lbs Wheat Malt
.5 Lbs Crystal Malt - 20L
2 lbs. honey
 
Hops
 1 oz. Perle hops (boil)
1 oz. Tettnang hops (finish)
 
Other
 .5 lbs Dextrine
4 oz. grated Ginger root
 
Yeast lager yeast 
Procedure Mash with no pretein Rest...Single 155F infusion until conversion is complete.
Boil with 4 oz. grated Ginger root, 2 lbs. honey and 1 oz. Perle hops.

Finish with 1 oz. Tettnang hops
 

Honey Ginger Lager  

Category Lager
Recipe Type All Grain

Fermentables
 8 lbs German 2-row pils malt
.5 lbs wheat malt
.5 lbs dextrine malt
.5 lbs crystal malt (10L)
2 lbs light clover honey (boil)
 
Hops
 1 oz perle (8% alpha, 50 minute boil)
1 oz Willamette (4% alpha, 2 minutes)
 
Yeast lager yeast 
Procedure I am adding the wheat malt, dextrine and crystal for body and head retention. I was planning a two temp mash (152F & 158F) unless someone can tell me why a protein rest would be needed. I will add two pounds light clover honey to the boil. I will also boil in 4 oz. grated ginger root. I know it sounds like a lot, but I have used it in an extract beer with excellent results. It's sort of toxic for the first 4 months, but after six it becomes a dry, snappy, excellent refreshing beer.

Honey Porter  

Category Porter
Recipe Type Extract
This was posted in response to a request for a Sam Adams Honey Porter clone.
 
Fermentables
 .5 lb. black patent malt crushed
.5 lb. chocolate malt crushed
1 lb. medium crystal malt crushed
6 lbs. amber malt syrup
3 lbs. light honey
 
Hops
 1 oz. Perles - boiling (60 minutes)
.5 oz. Fuggles - boiling (30 minutes)
.5 oz. Fuggles - finishing (5 minutes)
 
Yeast Wyeast 1084 "Irish Ale" 
Procedure Steep the crushed specialty grains from cold up to 160-170F and remove. Bring water to boil, turn off the heat before adding the malt extract to avoid scorching. Bring back to a boil and add boiling hops, after 30 minutes add the flavor hops, and at 55 minutes the finishing hops. Optionally add 1 tsp. Irish Moss at 45 minutes into the boil to help the break. Remove from heat, cool to 70F, transfer to carboy topping up to 5 gallons, and pitch yeast.

Honey Porter  

Category Porter
Recipe Type All Grain
 
Fermentables
 2 lbs Aroma Malt
5 lbs. British Pale
5 lbs. Vienna
2 cups Cara-Pils 40L
1 2/3 cup Chocolate Malt
8 oz. Malto-Dextrin
6 lbs. Honey
 
Hops
 2 oz. Hallertaur Hops (Boil- 3.9% AAU)
2 oz. Brewers Gold (Finish- 8.9% AAU)
 
Other
 1 tbsp. gypsum
 
Yeast AMERICAN WYEAST 1056 
Procedure Single Infusion Mash, with treated water stablized at 150 degrees for 1 hour. Mash out at 168 degrees. Sparge, SLOWLY, collect 6 gallons of wort. Bring to boil. Boil wort, and Malto-Dextrin. Every 15 minutes, add Hallertaur hops, for 1 hour, last 15 minutes,add honey,and all of the Brewers Gold hops. Cool wort to 75-90 degrees. Airate wort add Wyeast

Honey Spruce Ale  

Category Spiced Beers
Recipe Type Extract
We just had some really good luck with a honey-spruce ale. Despite all the complaints of not getting good spruce brews, I believe it can be done quite easily.
One week after bottling, it is surprising good. We plan to do it again, and next time I may put 3/4 oz. spruce extract in, though I have to think about it.

I am sure it would benefit from liquid yeast as well.
 
Fermentables
 4 lbs. light powerded malt extract
3 lbs. clover honey
1 oz. Spruce extract
 
Hops
 2 oz. Mt. Hood hops (boiling)
2 oz. Hallertaur (misspelled?) hops (finishing, @ 5 minutes)
 
Yeast 1 package EDME (dried) ale yeast